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Pan Seared Strip Steaks with Chipotle Butter and Twice Baked Potatoes

Beef.Chef's picture
For the twice-baked potatoes:
  Russet potatoes 6
  Soft goat cheese 8 Ounce
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Canned chipotle chiles 2 Tablespoon, pureed
  Milk/Low fat milk 1⁄2 Cup (8 tbs)
  Freshly ground white pepper To Taste
For the chipotle butter:
  Butter 8 Tablespoon (1 Stick)
  Canned chipotle chile in adobo sauce 1
  Garlic 1 Clove (5 gm)
  Chopped red onions 2 Tablespoon
For the steaks:
  Boneless steak 60 Ounce, strips (6, 10 Ounce Each)
  Ground cumin 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 1⁄2 Cup (8 tbs)

1. Preheat the oven to 400 °F.
2. In a food processor, pulse together all the ingredients for the chipotle butter until completely incorporated.
3. Pour the chipotle butter onto a long sheet of parchment or wax paper and shape the mixture into a cylinder about 1 inch in diameter.
4. Place the cylindrical shape chipotle butter along the long side of the paper.
5. Leave about a 1-inch border between the butter and the edge of the paper.
6. Roll up the butter in the paper to form a log and refrigerate for at least 30 minutes. ( It can be refrigerated for up to 3 days)
7. Just before cooking the steaks, season with ground cumin, salt, and pepper.

8. In a foil sheet, wrap the potatoes and bake in oven for 1 hour until tender.
9. Unwrap and let the potatoes cool to room temperature.
10. When they are cool enough to handle, chop the ends by 1/4 inch and hollow them carefully leaving the skin intact.
11. In a mixing bowl, place the pulp and add goat cheese, scallions, and chipotle puree; mash and mix.
12. In a small saucepan, heat butter and milk until hot and the butter has melted.
13. Pour the melted butter mixture into the potato-cheese mixture and season with salt and pepper; mix well.
14. Stuff the potato skins with the potato mixture.
15. On a baking sheet, place the stuffed potatoes and bake for 5 minutes until hot.

16. In a heavy cast-iron skillet, heat oil over high heat until the oil begins to smoke.
17. Add the seasoned steaks and sear for about 4 minutes on each side.
18. Cook 1 or 2 minutes longer on each side for medium- rare

19. In a warm serving plate, center the steaks.
20. Slice the log of butter into 6 slices.
21. Place 1 slices of the butter on each of the steaks.
22. Serve immediately with a baked stuffed potato.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1122 Calories from Fat 709

% Daily Value*

Total Fat 80 g122.4%

Saturated Fat 33.2 g166%

Trans Fat 0 g

Cholesterol 195.5 mg65.2%

Sodium 443.6 mg18.5%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.5 g9.9%

Sugars 3 g

Protein 69 g137.7%

Vitamin A 32.3% Vitamin C 23.5%

Calcium 20.2% Iron 43.4%

*Based on a 2000 Calorie diet

Pan Seared Strip Steaks With Chipotle Butter And Twice Baked Potatoes Recipe